Meaty Stuffed Onions
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 339.7
- Total Fat: 19.1 g
- Cholesterol: 87.9 mg
- Sodium: 548.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.5 g
- Protein: 21.8 g
View full nutritional breakdown of Meaty Stuffed Onions calories by ingredient
Submitted by: KYAHSMUM
Number of Servings: 8
Ingredients
-
* Onions, raw, 4 large
* Ground beef, lean, 16 oz
* Ground Pork, 8 oz
* Spinach, frozen, 1 package (10 oz) yields
* Day old Bread, whole wheat 5 slice, crumbled
* Beef bouillon, 1 cube (6 fl oz prepared)
1/2 c water
* Parmesan Cheese, grated, .5 cup
* Egg, fresh, 1 large
* Parsley, dried, .5 tbsp
* Salt, .5 tsp
* Pepper, black, .25 tsp
* Nutmeg, ground, .125 tsp
Directions
1. Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain.
2. Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.
3. In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells.
4. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through and lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user KYAHSMUM.
2. Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.
3. In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells.
4. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through and lightly browned.
Number of Servings: 8
Recipe submitted by SparkPeople user KYAHSMUM.
